Method:1) Mix besan, white pepper powder and salt to taste. Sieve these three ingredients.2) Heat 1/2 cup oil till smoking point. Add it to besan mixture. Mix with spoon.3) Heat a tawa and turn off the heat. Lightly toast carom seeds. crush and make coarse powder.4) Take 1/2 cup hot water. Add green chili paste, crushed carom seeds, and garlic paste. Mix well. Crush garlic and carom seeds with hands. This helps to infuse more flavor to the water. Strain and save the water.5) Use this water to prepare sev batter. Add little water at a time. Mix it in besan well. Sev batter should be thick and sticky.6) Grease sev presser from the inside with some oil. Pour Batter in Sev presser.7) Heat oil in kadai. Press the sev pressing machine clockwise in circular motion. and keep coming in to form smaller circles and finish off when you come to center. Try to keep a single layer for even frying. Do not overlap, otherwise some parts will remain uncooked.8) Fry over medium high heat. Flip to other side once one side becomes little firm. Do not fry until color changes to brown. It will taste bitter. Place on a paper towel to remove excessive oil. Let it cool down. Crush gently with hands to make Shev.

Tips:1) Green chili paste can be substituted with red chili powder. However, Sev color becomes reddish due to red chili powder.2) Quantity of water may vary by few tbsp. Hence add little water at a time. Mix and add if more required.3) We are not mixing green chili paste, crushed carom seeds, and garlic paste to the flour because they can create problem while pressing sev. Small particles of garlic and carom seeds can get stuck in sev presser and block the flow. Therefore, we have flavors of garlic and carom seeds in water.